From Our Editors
Four Things to Know About Brooklyn Water Bagels
If you’re a fan of New York–style bagels, you’re probably used to hearing the phrase “it’s in the water.” That refers to the belief that the mineral content of New York’s water plays a major part in giving NYC’s iconic bagels their unmistakable flavor and texture. You can count the owners of Brooklyn Water Bagels among the believers; they’ve installed a proprietary water system that perfectly emulates the mineral-rich waters of the Catskills. Read on to learn more about the authentic techniques they use to craft bagels worthy of the borough.
- They don’t cut corners. Each bagel is boiled, then baked fresh every day according to New York tradition, ensuring the resulting rounds are soft and chewy on the inside and crunchy on the outside.
- They double as a corner deli. Besides topping bagels with different flavors of schmear, the staff builds mammoth bagel sandwiches named after iconic Brooklyn landmarks and neighborhoods. We like The Williamsburg, which comes topped with smoked salmon, red onion, tomato, and cream cheese.
- They’re serious about coffee. So serious, in fact, that their signature “Cubsta” iced coffee comes with frozen blocks of coffee in place of ice cubes, ensuring the java doesn’t get watered down. Also: that java's made exclusively from Arabica coffee beans that are roasted in small batches.
- They know Brooklyn flavor. Brooklyn isn’t just about bagels and cream cheese, so the shop makes sure it has other iconic New York eats around too, including whitefish salad—a deli staple rarely seen outside the Big Apple. Customers can also flavor their coffee with U-Bet syrup, the chocolate sweetener used in traditional egg creams.